I’ve got a tasty and simple new comfort food recipe for you—Slow Cooker Korean Short Ribs! This turned out even better than I was expecting. With only a few ingredients to mix together, including only two that you actually have to cut with a knife, it could not have been any easier to make. I served it over brown rice ramen noodles with roasted carrots and other veggies on the side.
Some of My Favorite Slow Cooker Meals
I continue to love my slow cooker for when I just don’t feel like making a big dinner at the end of the day. Here are some of my other favorite meals to make in there…
- The Best Whole Chicken in the Crock Pot (don’t forget the overnight chicken stock when it’s done)
- Green Salsa Chicken (this is my 6th grader’s favorite)
- The Best Pulled Pork in a Crock Pot
- Refried Beans
- Flank Steak Fajitas
- Pork Carnitas (Tacos)
- Baked Beans
- Weeknight Beef Bourguignon
- Sunday Sauce
What’s your favorite thing to make in your slow cooker?
Slow Cooker Korean Short Ribs
Inspired by Food & Wine Magazine
Print Recipe
Servings: 4 people
Ingredients
- 3 1/4 pounds bone-in beef short ribs 3 or 3 1/2 pounds
- 1 cup water
- 3/4 cup soy sauce
- 1/3 cup sake
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- 6 garlic cloves crushed
- 4 green onions chopped, white and green parts
Instructions
- Place the short ribs in the bottom of the slow cooker. Whisk together the rest of the ingredients and pour over top. Cook on high for 5 or 6 hours, until the meat is falling off the bone, flipping the meat over once during the cooking process for even flavor.
Notes
We recommend organic ingredients when feasible.
Gluten-free of gluten-free soy sauce is used.
Gluten-free of gluten-free soy sauce is used.
Nutrition Facts
Nutrition Facts
Slow Cooker Korean Short Ribs
Amount Per Serving
Calories 593
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 12g75%
Cholesterol 159mg53%
Sodium 2612mg114%
Potassium 1115mg32%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 18g20%
Protein 56g112%
Vitamin A 120IU2%
Vitamin C 3.6mg4%
Calcium 47mg5%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Hi there! Is this a grass-fed option? Is it healthy like the other Real Food recipes you started out with, using humanely raised meat?
Hi Darla, Lisa always recommends making sure the meat you purchase is organic, grass-fed, and humanely raised. – Nicole
Hi Laura, that may be the case, but if you’re worried about wasting the bottle, here are some other recipes that include soy sauce that you can make! – Nicole
https://www.100daysofrealfood.com/recipes/?fwp_recipe_ingredients=soy-sauce
I have all of the ingredients to make this dish tomorrow. It was my first time purchasing sake. The bottle is quite large and it looks like we only need a third of a cup. I just googled it and it seems as though it needs to be finished within a few weeks of opening. Is that the case? Seems like I need to buy a new bottle every time I make this recipe?
i cannot wait to try this – valentines day meal for the family this thursday! thank you Lisa!
Have you tried using the bones for beef broth after picking the cooked meat off?
Haven’t tried with this particular recipe, like we do with our whole chicken, but it might work just as well. – Nicole
I have the same question. Don’t want to buy sake just for 1/3 cup. Would red wine work as well?
White wine would be a better sub than red, here are some more options: https://www.cookinglight.com/cooking-101/essential-ingredients/substitutes-for-sake
Is there something I can use as a replacement for sake?
I have only tried this recipe with sake, but here are some great suggestions for subs depending on what you have on hand! https://www.cookinglight.com/cooking-101/essential-ingredients/substitutes-for-sake